Schezwan Tempeh in Lettuce cups

Ingredients

For tempeh

• 200gm tempeh
• 1 tbsp oil
• 5-6 cloves of finely chopped garlic
• 1 medium onion
• 1 carrot
• ½ a red bell pepper
• ½ yellow bell pepper
• 2 tbsp soy sauce
• 1 ½ tbsp schezwan sauce
• ½ tbsp brown sugar
• Lettuce leaves

For peanut sauce
• 4 tbsp peanut butter
• 2 ½ tbsp soy sauce
• 1 tbsp hot sauce/ schezwan sauce
• 2 tsp brown sugar/ agave
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil

Method

1. Sauté 5-6 chopped garlic, 1 medium sized chopped onion, 1 julienne cut carrot in 1 tbsp oil, till they turn slightly softer
2. Add ½ a yellow bell pepper, ½ a bell red pepper and 200 gm tempeh diced into bite sized pieces
3. Add 2 tbsp soy sauce, 1 ½ tbsp schezwan sauce, 1 tbsp brown sugar, salt to taste if needed. Close the lid and let the mix cook for 8-10 mins
4. For peanut sauce, add 4 tbsp peanut butter, 2 ½ tbsp soy sauce, 1 tbsp hot sauce/ schezwan sauce, 2 tsp of brown sugar, 1 tbsp apple cider vinegar, 1 tbsp sesame oil and 2-3 tbsp water. Mix well.
5. Add the schezwan tempeh into lettuce leaves and devour the goodness.